1\/3 cup sun-dried tomatoes, packed without oil
\n2 tsp. olive oil
\n2 T. minced garlic
\n2 cups fat-free milk
\n3 large eggs
\n2\/3 cup (about 2 1\/2 oz.) shredded part-skim mozzarella cheese, divided
\n2 T. grated fresh Parmesan cheese, divided
\n2 T. chopped fresh or 2 tsp. dried basil
\n1\/2 tsp. salt
\n1\/2 tsp. black pepper
\n6 cups (1-inch) cubed Italian bread (about 8 oz.)
\nCooking spray<\/p>\n
Preheat oven to 350\u00b0. Place boiling water and tomatoes in a bowl. Cover and let stand 10 minutes or until tender. Drain well; finely chop. Heat oil in a small nonstick skillet over medium-low heat. Add garlic; cook for 1 minute, stirring constantly. Combine the milk and eggs in a bowl, stirring with a whisk. Stir in tomatoes, garlic, 1\/2 cup mozzarella, 1 T. Parmesan, basil, salt, and pepper. Place bread in a shallow 1 1\/2-quart casserole coated with cooking spray. Pour milk mixture over bread, gently stirring to coat. Let mixture stand 15 minutes. Sprinkle with remaining mozzarella and Parmesan. Bake at 350\u00b0 for 45 minutes or until golden brown.<\/p>\n
Yield: 8 servings
\nCalories: 178
\nFat: 6.2g
\nFiber: 1.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/3 cup sun-dried tomatoes, packed without oil 2 tsp. olive oil 2 T. minced garlic 2 cups fat-free milk 3 large eggs 2\/3 cup (about 2 1\/2 oz.) shredded part-skim mozzarella cheese, divided 2 T. grated fresh Parmesan cheese, divided 2 T. chopped fresh or 2 tsp. dried basil 1\/2 tsp. salt 1\/2 tsp. black pepper 6 cups (1-inch) cubed Italian bread (about 8 oz.) Cooking spray Preheat oven to 350\u00b0. Place boiling water and tomatoes in a bowl. Cover…<\/p>\n